Aloo baingan sabzi also called Eggplant Potato Curry in English is a delectable everyday vegetable curry made with small purple eggplants and potatoes.
This is an easy-to-make, vegan, beginner-friendly vegetable dish that pairs best with phulka or chapati.
About Aloo Baingan Sabzi (Curry)
Aloo Baingan Sabzi is a classic Indian curry dish made with small purple eggplants and potatoes simmered in onion-based gravy.
This is an easy, quick, vegan, beginner-friendly curry recipe.
Aloo baingan sabzi also called as eggplant potato curry in English is an everyday kind of vegetable curry that is often prepared in every Indian household.
This curry is seasoned with mild spices and herbs which enhances the flavour of this sabzi.
This aloo baingan curry pairs best with flatbreads like roti, tawa paratha, bhakri and poori.
Many times, I like to serve it as a side dish with dal rice making it a comforting meal.
This aloo baingan sabzi can also be packed in a lunch box along with phulkas.
The soft texture of cooked eggplants contrasts beautifully with firm cubed potatoes making it one of the most satisfying meals.
In India, combining veggies with potatoes is very common and popular too. Vegetables like gavar batata (cluster beans & potatoes), aloo bhindi (Ladys Finger with Potatoes, Aloo Gobi (Cauliflower & Potatoes), and Aloo Matar (Green Peas & Potatoes) are some of the most popular ones that are loved by many.
Also, Baingan (Eggplants) are widely used in Indian cuisine.
The most popular baingan (eggplant) recipes include Bharwa Baingan (Stuffed Eggplant Curry), Baingan ka Bharta (Smokey mashed Eggplants), Beghun Bhaja (Pan Fried Eggplants), Baingan Pakoda (Eggplant Fritters), Baingan Raita to name a few.
This one-pot curry recipe comes together in under 30 minutes and pairs well with flatbreads like roti, paratha, dal rice, or plain steamed rice.
There are several variations in which this aloo baingan sabji / eggplant potato curry is made. You can make this into a dry dish or with curry. It depends on your preference.
At home, we love to have it as a side dish with (Maharashtrian amti bhat) dal rice or sometimes we have it only with plain steamed rice.
In case you want to pack it for tiffin then you can add very little water just to cook the vegetable and keep it semi-dry or completely dry.
The best thing about making this vegetable is that everything goes into one pot and within minutes you are ready to serve this delicious curry. You can make this recipe in theย instant pot too.
To make this aloo baingan sabzi small or medium-sized purple eggplants work best. Try not to use those long aubergine which is used to make baingan bharta.
In this recipe, I have used jaggery. It is an unrefined sugar. You can use regular white sugar or skip it completely.
Here are a few important things to remember while making this aloo baingan curry so we do not end up having a mushy curry.
1 Try to use the small eggplants to make this recipe.
2. Cut the eggplants into 4 parts but make sure that you donโt cut them too small. Cut them into large pieces which helps prevent them from overcooking and getting mushy.
3. Cut eggplants just before you are ready to put them in. Do not cut and keep it aside for a long time.
In case you want to cut them ahead of time then immediately immerse them in salted water to avoid oxidation. You can avoid this step and directly add the cut eggplants to the onion-potato mixture.
4. Most Important: Always add the potatoes first in the tempering as they take a longer time to cook than the eggplants.
I have shown both the methods here, theย stovetop methodย & theย instant pot method.
Apart from being delicious, this eggplant potato sabzi is also nutritious as it is rich in fiber, vitamins and antioxidants.
Whether you are looking for a simple weeknight meal or something to impress your guest, this aloo baingan curry is the best option as itโs easy to make, delicious and most importantly very much adaptable to many diets.
Recipe Video
ingredients
Baingan (Eggplants) โย For this recipe, we will need small eggplants. I like to use the purple eggplants here but you can also use the green ones.
Vegetables โย Along with the eggplants, we will also need potatoes (aloo) and onions.
Ginger & Garlic โย We will need roughly crushed ginger-garlic paste which enhances the taste of this curry.
Spices โย Basic pantry staples like garam masala powder, turmeric powder, coriander powder, and red chilli powder are used to make eggplant potato curry. Mustard seeds and cumin seeds are also added in the tempering.
Peanut Powder โย Roasted peanut powder is added to thicken the curry and give a nice nutty flavour to this aloo baingan sabji. If possible, do not skip adding peanut powder it changes the whole look and taste of the dish.
How to make Peanut Powder
Dry roast raw peanuts till they turn slightly brown.
Let them cool to room temperature.
Put them into a GRINDER.
Using pulse mode grind them to a fine or coarse paste as per your preference.
Peanut Powder is ready.
Seasoning & Garnish โย For seasoning, we will require salt as per taste and a teaspoon of gul (jaggery). In case you do not have jaggery, add a teaspoon of sugar instead. We will need finely chopped coriander leaves to garnish the dish.
Oil โย I have made this aloo baingan (eggplant potato curry) in 2 tablespoons of sunflower oil.
Frequently Asked Questions
Can I make this dish without potatoes?
Yes, you can totally skip adding potatoes or you can replace them with other vegetables like peas, bell peppers or carrot.
Which type of eggplants are best for making this Aloo Baingan Curry?
Small or medium-sized purple eggplants are typically used to make this aloo baingan sabzi. They cook faster and have tender texture that pairs well with starchy potatoes.
How can I prevent the eggplants from turning black?
To prevent eggplants from getting black (oxidation), either cut it at the time of adding it to the curry or if you are going to cut the eggplant beforehand, then soak the chopped pieces of eggplants in salted water before cooking. This helps stop oxidation.
Can I make this aloo baingan sabzi (curry) in advance?
Yes, this sabzi can be made in advance and stored in the refrigerator for up to 3 days. The flavours will deepen over time making it more delicious.
Can I cook Aloo Baingan Sabzi (Curry) in the pressure cooker?
Yes, you can make this sabzi in the pressure cooker. Cook on medium heat for 2 whistles. Do not overcook the vegetables as eggplants tend to get mushy.
Can I make Aloo Baingan Sabzi (Curry) without onions and garlic?
Yes, for the satvik option, you can completely skip adding onions and garlic. Instead add ginger, hing or green chillies to enhance the flavours.
Variations
Adding Green Peas โ This brings a mild sweetness and texture that perfectly compliments the softness of eggplants. It also makes the dish more appealing as it adds more colour and nutrition to the dish.
Adding Tomatoes โ For a mild tangy version, add finely chopped tomatoes along with onions.
Dry Variation โ Instead of making it as a curry, you can also make a dry or semi-dry version of this aloo baingan sabzi which makes it a perfect tiffin option along with phulkas or roti.
Serving Suggestions
With Flatbreads โ Aloo baingan sabzi pairs best with chapati, phulka, tawa paratha, bharki and puri making it a satisfying meal.
With Rice โ This sabzi also taste good with steamed rice and jeera rice.
As a Side Dish โ This sabzi can be served as a side dish with dal rice or pulao (pilaf).
Storage Options
This aloo baingan sabzi (eggplant potato curry) stays good for 3-4 days in the refrigerator.
Store it in an airtight container and reheat before serving. You may also add some water while reheating.
Related Recipes
More Eggplant (Baingan) Recipes
Bharwa Baingan Masala (Stuffed Eggplant Curry), Bharli Vangi Maharashtrian Style (Stuffed Eggplant Maharashtrian Style), Baingan Pakoda (Eggplant Fritters)
How to make Aloo Baingan Sabzi (Eggplant Potato Curry)
Note:
You can skip onion and garlic in making this recipe satvik.
To make this gluten-free, skip adding Hing (asafoetida).
Try not to skip adding peanut powder in making this curry. The addition of peanut powder changes the whole look and taste of the dish.
If you are allergic to nuts then avoid adding peanut powder.
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Recipe Card
Aloo Baingan Sabzi Recipe (Eggplant Potato Curry)
Ingredientsย ย
- 3 Baingan (Eggplants)
- 3 Aloo (Potatoes)
- 1 Onion, finely chopped
- 1 teaspoon Ginger-Garlic Paste, roughly crushed
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1/4th teaspoon Hing (asafoetida)
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Coriander Powder
- 1 tablespoon Kashmiri Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Gul (Jaggery) OR Sugar
- 2 tablespoons Roasted Peanut Powder
- 1 tablespoon Coriander Leaves (Cilantro), finely chopped
- Salt to taste
- 2 tablespoons Oil
Instructionsย
- Heat oil in a kadai / saucepan. Add mustard seeds and let them splutter. Add jeera (cumin seeds) and let them sizzle a bit.
- Add 1 tablespoon ginger garlic paste and saute till the raw smell of the paste fades.
- Add finely chopped onions and saute till translucent. Also, add 1/4th teaspoon of Hing (asafoetida).
- Add potatoes (cut lengthwise), and mix well. Add water and cook potatoes for 5 minutes on medium flame.
- Add baingan/eggplants cut lengthwise and mix well.
- Add water as per the consistency of the gravy you need.
- Add spices, garam masala, coriander powder, red chilli powder (paprika), turmeric powder and salt.
- Add 1 teaspoon of jaggery (gul) OR sugar.
- Cover and cook aloo baingan till both potatoes and eggplants soften.
- Lastly, add 2 tablespoons of roasted peanut powder and finely chopped coriander leaves (cilantro).
- Aloo Baingan Sabji / Eggplant Potato Curry is ready to serve. Serve it with flatbread, rice or as a side dish with dal rice.
